noelbynature started this blog as a Singaporean student on a tight budget hoping to chronicle his overseas culinary experience while getting away with the finer things in life. Then it expanded to a circle of Singaporean and Malaysian friends who were studying in Melbourne, Australia. Now, we've grown to be a community of international students living abroad. These are our recipes and we hope you like them.
We still would rather not eat indomee every day.

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Thursday, October 12, 2006

i shamelessly admit that this is similar to noel's chilli , with a few exceptions of course...i maintain mine is a mexican version (haha) and it's capable of standing as a dish alone...but still simple. furthermore, with the heat wave now, i was too lazy to obtain the fresh tomatoes.

in your pot , sautee the onion and garlic on a low fire until soft . then , chuck in the minced beef and cook the mince until it loses its reddish pink colour....make sure to break the meat up hor ( a fork will execute this just fine ) . add in the can of tomatoes (with the juice hor) , the diced capsicum and the chopped small chilllies . stir and simmer for 10-15 minutes ( let the meat absorb the main flavour hor ) . next , add in the beef stock/water mix and season with the ground cumin, chilli power and ground coriander . cover the pot and simmer over gentle heat for 45-60 minutes ( depending on your desired consistency lor ) . finally , add the drained red kidney beans and cook for another 10-15 minutes . tenga...fruir la aji .

warning : please never underestimate the spiciness of this recipe under any circumstances .

notes: you may wish to season with some fresh ground black pepper as well but i don't think it makes much of a difference and for those of you who are willing to be adventurous , add a couple of blocks of dark chocolate too (make sure it's >70% cocoa hor)...and you'll have dark chocolate chilli con carne .

extra note : i realise that the amount cannot be finished within a single siting ( unless you share) but that was done on purpose...because chilli tastes better a day old...or more :)